Wild Boar Roulade in Red Wine Sauce

Ingredients

• 2 carrots
• 2 onions
• 20 g thyme (1 bundle)
• 20 g marjoram (1 bundle)
• 1 kg wild boar roulade
• Salt
• Pepper
• 2 tbsp olive oil
• 500 ml red wine (or vegetable broth)
• 500 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 1 tbsp black currant jam
• 20 ml gin (or alcohol-free gin)
• 1 tsp Cornstarch

Instructions

1. 1.

   Peel and dice the carrots and onions. Wash and dry the thyme and marjoram, shake off excess moisture, then pinch off half of each leaf and finely chop.

2. 2.

   Fill the wild boar roulade with the chopped herbs and roll it up. Tie securely with kitchen twine, season with salt and pepper. Heat olive oil in a roasting pan, add the roulade, and sear all sides over medium heat.

3. 3.

   Remove the roulade and sauté the vegetables. Add the remaining herbs, bay leaf, and juniper berries, deglaze with red wine, and reduce slightly. Pour in the game stock and return the meat to the pan.

4. 4.

   Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 1½ hours, turning occasionally. Remove the roulade and let it rest in foil.

5. 5.

   Strain the sauce through a sieve, enrich with black currant jam and gin, bring to a boil in a saucepan. Whisk cornstarch with one tablespoon of water until smooth, stir into the sauce, boil once more, then remove from heat. Season with salt and pepper. Unwind the twine from the roulade, slice, and serve with the sauce.